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Greetings from Chambersburg, Pennsylvania

post #1 of 11
Thread Starter 
My name is Brian and I'm fresh to the meat smoking scene. One of my friends moved a couple of years ago and didn't want to take his smoker with him (it was in pretty rough shape - an old dome smoker). One of my other friends took it but we never used it. Last Saturday we were sitting around looking at each other in his garage and I saw the smoker and said we should try it out. We smoked some chicken 1/4s and they turned out awesome! The next day we smoked some cheddar. It melted a little more than we would have liked but still had some good smoked flavor and a nice tan shell.
Well I ordered a new dome smoker from Kmart, as seen here, and hope it gets here by Saturday so we can smoke some ribs. I can't wait.
I did have a couple of questions:
1. Is there a good meat thermometer that you guys recommend? I am looking for one that is digital with a wired probe that can stay in the meat.
2. Is there anywhere I can buy wood in bulk and not in the small bags, it seems like they could get expensive?
I have learned a lot just looking around this forum for an hour or two and I can't wait to keep learning more about the art of meat smoking.
Thanks all,
Chambersburg, Pennyslvania
post #2 of 11
Hi Brian, welcome to SMF! We're happy to have you and will do our best to answer any questions you throw out there.

If you're new to smoking I'd recommend taking Jeff's free 5-day eCourse to get started. It's 5 separate e-mails he'll send ya for reading at your own leisure that explains the basics of smoking, good stuff!!

Lots of people on the forum use digital thermometers and will be along to share their opinions. There's a section on SMF dedicated to meat thermometers if you want to take a peek:


Good luck, and again, welcome!!
post #3 of 11
Welcome to the forum Brian. There are lots of friendly folks around here with tons of knowledge and ideas. Just browse through the threads and check out anything that catches your eye. Be sure to throw your two cents in anytime you can. As for a thermometer, I use the ones that Wally world sell for about $15. It is digital with alarms and is wireless so I can go inside and wear it like a pager. I'm sure there are better more expensive models, but that's my 2cents. As for the wood, with that tyoe smoker, you probably don't need bulk. When I use my ECB, I only use 2 or 3 chunks at a time on top of the charcoal., and they last for a long time.
post #4 of 11
Welcome to the forum Brian. I suggest taking Jeff's 5 day ecourse it free and has alot of good info. You can pick up a thermometer at most walmarts or lowes alot of people like the dual probe ones but i just keep one dedicated to the smoker. Look for local supplys of wood if available.
Have fun and Happy Smoking
post #5 of 11
Hi Brian ~
Welcome to SMF, looking forward to your new smoker and her inagural Q-VUE!
post #6 of 11
Welcome to the smf.......................Always great to have new members.................
post #7 of 11
Welcome to the forum, If you like it after a week or so, Join as a premier member, it is only 15 dollars a year. You could hardly buy a book for that.

There is a TON of info here!

Good smoken' to ya!!
post #8 of 11
Welcome to SMF Brian! Seems you have gotten all concise and accurate answers to your questions...sooo...ENJOY!
post #9 of 11
Welcome to the SMF, a place to find good answers from great folks. You'll get plenty of feedbacl on the therms, I use two Taylors and one Polder. They work very well. Be sure and calibrate the unit beore using it on the next smoke. I'm not familiar with you smoker, is it charcoal/propane/electric?
post #10 of 11
Thread Starter 
Thanks for the warm welcome.

I went ahead and did myself a favor and signed up for the five day E-course. I also purchased Jeff's Rib Rub Recipe and BBQ Sauce Recipe on Thursday. I still haven't received the recipes and I was just wondering if it usually takes a couple days to receive. I emailed him this morning and still haven't hearb back from him.
I am smoking some ribs tomorrow and I just used a rub recipe I found online for them. They are sitting in the fridge right now with it all over them.. Can't wait!
Thanks for any input,
post #11 of 11


Hey PaSmoker you are only a couple of mountains away..great to have you aboard.

your going to like this place alot and plan on smoking smoking smoking many weekends..

got a few friends that a way. all hams.
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